Pistachio meltaways

Yield: 60 Servings

Ingredients:

2 c All-purpose flour
1 c Shelled and chopped Pistachio nuts toasted
1/4 ts Salt
1/4 ts Pepper
8 tb (1 stick) butter or Margarine softened
1/2 lb (8 ounces) Monterey Jack Cheese shredded (2 to
2-1/2 cups loosely packed)
1/4 c Half-and-half

Instructions:

Exceedingly rich, these crackers have a pronounced pistachio flavor.

They are quite versatile and can be enjoyed with a cup of hot tea or

a dish of ice cream. 325~F. 20 to 25 minutes Preheat the oven to

325~F.

Mix the flour, nuts, salt, and pepper together in a large bowl or in

the food processor. Cut the butter into the flour mixture until it

resembles coarse meal. Add the cheese and mix until the cheese is

coated evenly.

Slowly add enough of the half-and-half to form a dough that will hold

together in a cohesive ball.

Divide the dough into 2 equal portions for rolling. On a floured

surface or pastry cloth, roll out to about 1/4 inch thick. With a

sharp knife, cut the dough into 2-inch squares and arrange them on an

ungreased baking sheet. Make sure the edges are not touching.

Bake for 20 to 25 minutes. Don't let these Meltaways get more than

medium brown. Cool them on a rack. Yield: 50-60.

VARIATIONS: If pistachios are not available, cashews or macadamias are

excellent substitutes.

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: PISTACHIO NUT POUND CAKE *XWCG89A

Categories: Cakes

Yield: 10 Servings

1 pk Yellow cake mix

2 pk Inst. pistachio pudding mix

3/4 c Water

3/4 c Oil

4 x Eggs

1 c Sour cream

2 tb Sugar

1/2 ts Cinnamon

1/2 c Chopped pecans

Combine first 6 ingredients and pour into 2 greased loaf pans. combine

sugar, cinnamon and pecans. Swirl 1/2 of cinnamon mixture into each

loaf pan. Bake at 350 deg. for 40-45 minutes. Dust loaves with

powdered sugar if desired.

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: PISTACHIO OLIVE BREAD

Categories: Breads

Yield: 1 Servings

1 1/2 c Flour

1 tb Sugar, (Optional)

2 1/2 ts Baking Powder

1/2 ts Salt

3/4 c Milk

1/4 c Olive Oil

2 Eggs

1/3 c Pistachios, Chopped

3 tb Greek Olives, Pitted,

Chopped

Makes 1 medium loaf Preheat oven to 350øF. Grease and flour an 81/2 loaf pan. In a medium sized bowl stir and toss together the flour sugar (if used) baking powder and salt. Set aside. In a sm all bowl whisk together the milk oil and eggs until smooth. Stir in the pistachios and olives. Add to the combined dry ingredients and stir just until blended. Spread evenly in the prepared pan. Bake until a thin wooden skewer inserted in the center of the loaf comes out clean about 50 minutes. Cool in the pan for 10 minutes then turn out onto a wire rack to cool completely. Source: Williams-Sonoma Kitchen Library Muffines & Quick Breads